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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 22, 1956)
Feeding the Family By ZOLA VINCENT Food Editor Good Cooki Still Enjoy Baking Bread; Here Are Fine Hecipes Using B a tier Method Few things are more satisfy ing to a homemaker than the art of baking bread. And it is not in danger of becoming a lost art because more and more women are finding pleasure and satis faction in baking quick breads. Their reward is in the family's compliments. Batter breads are quick and easy; kneading and shaping steps are eliminated. Batters with their higher pro portion of liquid to flour are mixed quickly; allowed to rise once, either in the bowl or in the baking pan. Fermentation of batters is so ' important -lhat recipe directions should be care fully followed. When doubled in bulk, the batter looks moist and somewhai rough with small bub bles just under the surface. The top is not tightly stretched as in dough but slightly rounded and soft. Elsewhere in our columns to day we talk about yeast. Mo dern recipes call for either pack ages or cakes of yeast, active dry or compressed. No worry about not having the "right kind" of yeast on hand. Casserole Bread Increasing in popularity right along,3 casserole bread actually can be baked in IV2 quart cas serole, in a square pan 8x8x2 inches or in an eight-ounce tube pan. Mighty good eating. Recipe makes one loaf. If more desired, make it a loaf at a time; bake all together. Scald one cup of milk; stir in three tablespoons sugar, one tablespoon salt, IV2 table spoons shortening. Cool to luke ' warm. Measure into bowl, one cup warm (not hot) water. Cool to lukewarm for compressed yeast, packages or cakes yeast, active Sprinkle or crumble in, two dry or comressed. Stir until dis solved. Stir in lukewarm milk mixture. Add 4V& cups sifted enriched our; stir until well blended, about two minutes. Cover. Let rise in warm place, free from draft, about 40 minutes or -until more than doubled in bulk. Stir batter down. Beat vigorously, about one-half minute. Turn in to greased IV2 quart casserole, a square pan or eight-inch tube as indicated above. Bake uncover ed in moderate oven at 375 de grees about one hour. Raisin Casserole Bread Recipe makes one loaf of won derful home-made bread enrich ed with seedless raisins. Mix together two-thirds cup hot water, one-half cup sugar, IV2 teaspoons salt and one fourth cup shortening. Cool to lukewarm. Measure into bowl, one-half cup warm (not hot) water. ' Cool to lukewarm for compressed yeast. Sprinkle or crumble in, two packages or cakes yeast, active dry or com pressed. Stir until dissolved. Stir in lukewarm water mix ture. Add one beaten egg, 314 cups sifted enriched flour and one cup seedless raisins. Stir until well blended, about two minutes. Let rise in warm place, free from draft, about 50 minutes or until more than doubled in bulk. Stir down. Beat vigorously about one-half minutes. Turn in to greased IV2 quart casserole, an 8x8x2 inch pan or an eight inch tube pan. Bake uncovered in hot oven at 400 degrees about 45 minutes. Super Coffee Cake Another batter method re cipe that is superb for breakfast, lunch, supper or late evening enjoyment with plenty of coffee. In pan 8x8x2 inches, melt three tablespoons butter; spread even ly two tablespoons dark brown sugar, one-half cup shredded co conut. Arrange one-third cup pineapple tidbits on this. Scald in saucepan, one-third cup milk; stir in one-third cup sugar, three-fourths teaspoon salt, one-fourth cup shortening; cool to lukewarm. Measure into bowl, one-fourth cup warm (not hot) water. Cool to lukewarm for compressed yeast. Sprinkle or crumble in, one pacKage or cake yeast, active dry or com pressed. Stir until dissolved. Stir in lukewarm milk mixture Add one beaten egg, one-half teaspoon vanilla, two cups sifted enriched flour. Stir until well blended, about one minute. Turn batter into prepared pan. Let rise in warm place, free from draft, until dou bled in bulk, about one hour and 15 minutes. Bake in moderate oven at 375 degrees about 35 minutes. Turn out of pan imme diately. Serve warm. Orange Coffee Cake Proceed as above for Coco nut Pineapple coffee cake, sub stituting these items for the butter-brown sugar-coconut-p i n e -apple combination: Melt three tablespoons margarine or but ter in pan and spread evenly one-fourth cup dark brown su gar. Arrange two oranges, peel ed and sectioned. While Rolls Easy Few things are more satisfy ing than hot-from-the-oven din ner rolls. You'll be surprised how easily these are made. Twelve rolls, so figure accord ingly. Scald IVi cups milk; stir in 2V2 tablespoons sugar, IV2 tea spoons salt, one-fourth cup short ening. Cool to lukewarm. Meas ure into bowl, one-fourth cup warm (not hot) water. Cool to lukewarm for compressed yeast. Sprinkle or crumble in, two packages or cakes yeast, either the ?.ctive dry or compressed. Stir until dissolved. Stir in luke warm milk mixture. Add 3V4 cups sifted enriched flour. Stir until well blended, about one minute. Cover. Let rise in warm place, free from draft, until doubled in bulk; about 30 minutes. Stir batter down. Beat vigorously for about half a minute. Fill greased muffin pans two-thirds full. Bake in hot, 400 degree over about 35 minutes. Pork-Potato Filler-Upper Father and the growing boys of the family will think this fine fare! Pork chops and potatoes! Brown six rib, loin or shoulder pork chops, cut three-quarters to one inch thick in frying pan. Season with salt and pepper. Combine coarsely grated peeled QUICK YEAST BREADS Here are tantalizing new quick yeast breads to challenge the home, baker; delight the family. They are quick and easy because they are made from batters father than doughs. There's Casserole Bread, Raisin Casserole Bread, Coconut Pineapple Coffee Cake and other good things, all yours for the baking. ,. potatoes, two tablespoons grated onion, two tablespoons flour, 1 teaspoons salt, one-fourth tea spoon pepper and IV2 cups milk in order given and arrange in shallow baking dish. Place pork chops on top; bake in moderate, 350 degree, oven for one hour or until done. Six servings. Get Better Acquainted With Yeast Varieties If you're a novice at baking, you'll find this very interesting. Once you realize how easy it is to make and bake hot breads, you'll do it often and always with praise from the family who properly think hot bread pretty wonderful. Yeast is a living plant, so small that if four thousand yeast plants or cells were placed side by side, they would measure about an inch. Naturally, we can't see woo can me if on nylon and rayon Ml . f I li i i!A"iS' i 1 I 1 I S?r$ v v X , If 4 V I CL0R0X is extra gentle because it is Ultra-refined, free from caustic, made by an exclusive patented formula! Extensive scientific tests prove that white 1 00 nylon and rayon can be Clorox-laundered every time... the same as you launder white cotton and linen. Clorox also disinfects, deodorizes and removes stains from the above fabrics. ..and Dacron, Orion and Dynel, too. And millions of women know that Clorox, used in routine cleaning of bathroom and kitchen, not only removes stains and deodorizes, it provides a type of disinfection recommended by hundreds of public health departments. Here's a wonderful new way to whiten 'age-yellowed" nylon! Follow this exclusive Clorox method. Measure accurately. Add 2 tabiespoon fuls Ctorox to 1 gallon warm water; then odd 1 tea spoonful household vinegar; mix well. Immerse clean nylon 15 to 30 minutes; rinse well. Repeat if necessary. Parent Applied For Every time you use CLOROX you protect family health! these tiny cells without the aid of a microscope- but they are living all around us in the airv, Thursday, March 22, 1956 MEDFORD (OREGON) MAIL TMBUNEJL.TKS23 in the ground and on fruits and leaves of many plants. From the great variety of yeasts in nature some are espe cially suited to breadmaking. To day these yeasts are cultivated and scientifically grown in manu facturing plants. They are called bakers' type yeast and are pro duced in huge quantities. The American baking industry alone uses as much as a million tons of bakers' yeast each year to pro duce billions of pounds of breads, rolls, coffee cakes and Danish pastries. . Compressed yeast produced principally for baking is pre pared by thoroughly mixing washed and pressed yeast and forcing it through a rectangular nozzle. When it comes out, it is cut into blocks, wrapped and la beled. And since it is perishable, it is refrigerated immediately and must be kept refrigerated until used. One way to tell when compressed yeast is usable is to crumble it between the fingers. If it crumbles easily, even when there is slight browning at the edges due to drying, it is still good. 'Active dry yeast is also pro duced principally for baking. This recent development came about when it was discovered that the life of compressed yeast could be extended by drying it under proper conditions without affecting" its ability to make bread rise.- The secret of the process is that the yeast cells go into a resting state and remain that way even without refrigera tion until the yeast is mixed in warm, not hot, water. Then it is again active and able to make dough rise. Reminder. For best results, dissolve compressed yeast in lukewarm water and active dry yeast in warm, not hot, water. NOW . . . MARGARINE WITH APPEAL you've sought for years! ulchTSaid The Northwest's very own brand. 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